Name: Pan-Seared Herb Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 2 tsp avocado oil; 1 tsp ghee; 0.5 cup asparagus spears; 0.25 cup cooked quinoa; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken Thighs

Pan-seared chicken thighs infused with fragrant rosemary and garlic, served alongside a vibrant medley of roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

45.7g

Fat

34.1g

Carbs

17.0g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

2 tsp avocado oil

1 tsp ghee

0.5 cup asparagus spears

0.25 cup cooked quinoa

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the chicken thighs dry with a paper towel to ensure a crisp sear and season both sides with sea salt, black pepper, rosemary, and thyme.
2
Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the chicken thighs in the skillet smooth-side down and sear for 5 to 6 minutes without moving them until a golden-brown crust forms.
4
Flip the chicken and add the ghee, minced garlic, and trimmed asparagus spears to the empty spaces in the pan.
5
Sauté the asparagus for 4 to 5 minutes until tender-crisp while spooning the melted garlic-herb ghee over the chicken.
6
Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit before removing from the heat.
7
Serve the herb-crusted chicken and asparagus over a bed of warm quinoa, drizzling any remaining pan juices over the top.